Gently fold the beaten egg whites into the chocolate/egg yolk/almond meal mixture in three additions. Do not over-mix as this will beat the air out of the eggs.

Pour the batter into the prepared pan.

Bake until the cake a tester inserted into the centre comes out with moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and cool cake in pan completely.

Note: this cake is amazing straight out of the pan but, if you have some time up your sleeve, wrap cake in plastic wrap and freeze for at least 24 hours before using. This will help improve the texture of the cake.

To make the glaze, boil the cream and honey then pour over the chocolate. Let the mixture stand for 1 minute then stir until a ganache forms.

Cover the surface with plastic wrap and allow to cool for 30 minutes until it thickens.

To assemble, place the cake on a rack over a baking sheet with sides and pour glaze over the cake.